
A STORY 

OF 

EFFORT 

AND 

ACHIEVEMENT 




With an 
Introduction by 



Published by 

ALEX. CAMPBELL 

MILK COMPANY 

802 Fulion Street 

Borough of Brooklyn 

New York, N. Y. 



1899 



President of the 

Alex. Campbell 

Milk Co. 



ACKNOWLEDGMENT. 

In the compilation of this work, liberal use 
has been made of the State Reports of the Depart- 
ment of Agriculture, the "Farmer's Bulletins" 
issued by the same department, and "■The Con- 
nection Between Milk Supply and Disease ," and 
"Milk Supply and Mortality,'' by Wm. M. 
Babbott, as also the current writings of medical 
authorities on the subject. 



Press of John B. Watkins 
9-15 Murray St., N. Y. 



RAISING THE STANDARD. 

& Story of Effort and achievement 



WITHIN INTRODUCTION BY 

ALEXANDER CAMPBELL, 

PRESIDENT OF THE ALEX. CAMPBELL MILK COMPANY 



PUBLISHED BY 

ALEX. CAMPBELL MILK COMPANY, 
802 Fulton Street, Borough of Brooklyn, New York, N. Y. 

1899. 



"WO COPIES RECEIVED, 
C88g 
Oi 

Register of Copyrights, 



<? ^/ 



53807 



Copyright by 

Alexander Campbell, 

802 Fulton Street, Borough of Brooklyn, 

New York, N. Y. 



SECOND COPY, 

*M Wo 



INTRODUCTION. 



By Alexander Campbell, 

PRESIDENT OF THE ALEX CAMPBELL MILK COMPANY 



It is not often that one is privileged to take a retrospective 
view covering a period of forty years devoted entirely to 
one branch of industry, yet at the close of the present year 
I shall have been connected that length of time with the 
milk interests of Brooklyn. 

During so long a period of business activity, one ob- 
serves many changes in customs, fluctuations of public 
opinion and revolutionary methods in the arts and sciences. 
Among these changes my keenest interest and sympathies 
have been associated with the production and delivery of a 
higher standard of milk to our city. To make a practical 
application of scientific facts, to surround with sanitary 
safeguards, and to raise this industry to the dignity which 
its importance demands, has been the prevailing idea around 
which these forty years have centered. 

If through many obstacles this idea was planted, nour- 
ished and grew into permanency ; if the evolution of public 
sentiment has been accomplished through much labor ; and 
perhaps less rapid growth than the mind of an enthusiast 
could wish ; yet it is with profound pleasure at the close of 
this period that I observe a general awakening of public 
interest, and renewed activity among scientific investigators 
in this line of research ; all of which clothes the labors of 
the past with a supreme satisfaction and insures for the 
future still greater advance. 

These pages are presented to the public with the hope 
that they will prove both interesting and instructive. A 
comparison of past and present methods, a presentation of 
the problem and how it has been solved by one company 
may lead to a further dissemination of knowledge, and open 
the way for more light upon a subject of paramount impor- 
tance to the public welfare. 

In knowledge lies security, for the public will ultimately 
receive what it seriously demands. 

ALEX. CAMPBELL. 

Brooklyn, N. Y., October 15th, 1899. 



•(Inscribed 

to those Men, 

who, by precept and example 

helped to correct the abuses which 

existed in the City's 

/milk Supply. 



A 



P FyE AMBLE, 



With foaming milk yott may your thirst assuage — 
A T eedful in infancy, 'tis good for age,' 1 

— Pope Leo. 




HAT erstwhile, piquant sylph of the 
meadows, the milkmaid, has 
strayed behind, and is lost. 

Was not she first cousin to 
Bo- Peep, who has given up tend- 
ing sheep as a failure, and, with 
ribbons fluttering from her dainty 
into the nameless by-paths of 



off 



crook, has wandered 
history? 

Both milk-maid and shepherdess are gone, and are known 
to us only through nursery tradition, and by yellowed prints 
rescued from old-time garrets. 

The milk-maid, we judge, was pleasing to the eye, and gos- 
sip was wont to call her merry. She it was whose bare feet 
first stirred the long grass, wet with dew before the sun had 
scored the plain with lines of light and shade. Her short, blue 
gown, caught to the waist at one side, afforded a glimpse of a 
bright, red petticoat, her arms and bosom round and full, were 
warm with the lovely hues of health ; in one hand swung the 
little three-legged milking stool, while the other held in place 
the shining pail, balanced on her shapely head. In truth a 
goodly picture on which to look. 

She it was who carolled with the lark. But that was later. 
Probably after the cows had yielded up their creamy milk, with 
approving grace to so charming a coax. For by recent obser- 
vation we know the lark to be a sad "lie-a-bed." But, when 
he did get his throat in order, it is certain that the merry milk- 
maid helped to swell his morning song of ectasy; and, all in 



Ye 

Earlie 
Milk-Mayde. 



Ye 

I.arke. 



Raising the Standard. 

all the process of milking, in times gone by, was idyllic and de- 
lightful. 

But her methods must have been crude, as, witness her 
mode of carrying the milk-pail. Peace be to her splashes ! 

Bacterialogically speaking, — which is a long word concern- 
ing very little things, perhaps regret at her taking off may be 
modified by resignation. 
Mil k Although "milk" can hardly be called a dry subject, the av- 

subject- erage reader may not consider it a fascinating one. "Still," as 
the prosperous milkman said, "it is remarkable what can be 
got out of it." 

"Not," replied his complaining customer, "when one con- 
siders what is first put into it." 
weaii There was certainly a period in the life of every one of us, 

liked milk , , . . . . 

once when nothing on earth, nor in the heavens above, nor in the 
waters under the earth was of such absorbing interest as milk. 
We wanted milk, and lots of it. Morning, noon and night, — 
particularly night, as every man's mother will tell him, — milk, 
milk, nothing but milk. There was no variety, unless we con- 
cede the flavor of rubber, at times a sourness, against which we 
rebelled, and a kind of roast-and-boiled combination, known 
as "scorching," at which our small souls revolted. 
Yet we throve. 

Does that strike you as remarkable? Nothing seems re- 
markable with which we are familiar. Yet when viewed in the 
light of the everyday requirements of the body, it is. 
Miik, the All other foods, individually, are insufficient. But if not ab- 

"Perfect'' 

Food solutely a "perfect" food, yet there is none other, besides milk, 
which will supply all our wants, satisfy thirst as well as hun- 
ger ; which has the qualities requisite for building up bone and 
fibre, keeping the body in repair, and furnishing it with the 
necessary animal heat, as well as that strength which is insep- 
arable from health. 
The value of The ease with which the milk of the cow can be obtained, its 

Future of abundan ce, the variety of its uses, the dietetic importance of its 
the cow. products and iti nutritious qualities, renders it a leading factor 
in the domestic economy of the world. 



Statistics. 



There are on the five million farms in this country, seven- 
teen million cows, and forty millions on the European farms. 
The milk product of these fifty-seven million cows, based on 
an average yield of four hundred and fifty gallons per annum, 
equals in nutriment that of one hundred and forty million 
steers, each weighing one thousand pounds, or say, two and 
one-half times the total weight of the cows. 

Prof. W. O. Atwater says : "A pound of lean beef and a 
quart of whole milk contain about the same amounts of actual 
nutritive material." 

So, according to the late Sir John B. Lawes, the same food 
that will increase the live weight of a steer seven hundred and 
thirty pounds, (four hundred and two pounds dressed — fifty- 
five per cent, of the gross weight) will produce a yield of 4,562 
quarts of milk, which has eleven hundred per cent, more nu- 
tritive material than the dressed steer, including that part of 
the steer which is unavailable for food. Hence the actual dif- 
ference in nutritive material in favor of milk is of course much 
larger. 

Of sheep, cattle, hogs, horses, and mules there are in Europe 
and America, five hundred and sixty millions to sustain. 

In face of these conditions, it is not at all surprising that our 
foremost agricultural professor, W. A. Henry, should say, in 
substance : "The cow must eventually hold the first position in 
furnishing our food supply." 

Ten years ago, (1889), it was estimated that the annual value 
of our dairy products exceeded $400,000,000, and, in the same 
year the value of the milch cows at about $370,000,000. 

While much of the milk produced is converted into butter 
and cheese, the annual consumption as milk, averages about 
25 1-2 gallons per annum to each person in the United States. 

Apart from its actual value as food, milk enters largely into 
many of the luxuries of the table, and adds in no small degree 
to the pleasures of life. Not infrequently it sustains the vital- 
ity of the sick at critical periods in the fight with disease, and 
brings the first renewal of strength to the convalescent. 

On a subject of such universal interest and importance, 



International 

Milk 

Statistics. 



Value of 
National 
Dairy products. 



For 

pleasure 
and pain. 



7 




THEALBERNEY 



"A higher standard of .>_;:;-^.:i:--c« milk for the people.'* 








LECTIONS FROM 



REDUCED 1 AC-SIMILE OF THE FRONT PAGE OK "THE ALDEKNEV," (NO. 1.) 

PUBLISHED \:\ THE ALEX. CAMPBELL MILK COMPANY. 

NOW OUT OF PRINT. 



Milk. 



therefore, it is certainly advisable that everyone should be well 
informed; the more so when it is remembered that as, while 
pure, milk is one of the most beneficial of blessings enjoyed by 
mankind, it is, nevertheless, peculiarly susceptible of contam- 
ination from external influences, and, when impure is danger- 
ous to health and life itself. 



MILK. 



Milk is whitish, or bluish as the case may be, and opaque, 
and, until the cream begins to separate from the liquid and rise 
to the surface, is apparently a perfect solution. 

By aid of the microscope we find it to be in reality a trans- 
parent liquid, and that the opacity is largely given to it by in- 
numerable, infinitesimal globules of pure fat in suspension. 
So numerous are these fatty globules that, if a person were to 
set out to count the number contained in a single drop, and 
were to proceed at the rate of ioo per minute for ten hours 
each day, six days each week, it would occupy ten years before 
the job was finished. 

There are other solids found in milk beside fat. Of these 
the most abundant are sugar and casein. There are also al- 
bumen and small quantities of mineral matter. Casein and al- 
bumen may be compared to the white of an egg. The mineral 
matter consists of chlorides and phosphates of potash, soda 
and lime. The liquid is water. 

It is hardly necessary to point out that the nourishment ob- 
tained from milk is not to be found in the water, but in the 
solids. 

The Report of the State Board of Health of New York, says, 
"The butter properties in milk coming to New York vary 500 
per cent. So it is apparent that milk coming from one source 
may be intrinsically dearer at three cents per quart, than that 
from another source is at fifteen cents." 

The law usually requires that milk shall show 3 to 3 1-2 per 



Mi!k 

contains 

solids 

Milk 

under the 
microscope. 



Other 

solids in 
milk. 



Relativ< 
of milk. 



Raising the Standard. 



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O 



SKIM MILK. 
















CREAM. 
MAGNIFIED THREE HUNDRED TIMES. 

flesh and muscle nutrient. Skim-milk, 
milk contain much valuable foodf 



cent, of fat, and g to 
9 y 7 per cent, of solids 
other than fat. 

One hundred 
pounds of milk, there- 
fore, must contain ac- 
cording to the law, 
not less than 12 to 13 
pounds of solid mat- 
ter. 

The fat largely fur- 
nishes the fuel in- 
gredients, a function 
served by the sugar 
also ; but the casein 
and allied compounds 
build up the body 
and restore the waste 
which is perpetually 
going on. The min- 
erals help in forming 
tissue. The casein 
and albumen are pro- 
tein compounds, and 
protein is the chief 
therefore, and butter- 



V A P V I A T I O N S 



I N 



JA 



IL K 



Different 
breeds of 



The natural variations in milk are many. The milk of dif- 
ferent breeds of cows shows marked peculiarities, chiefly in the 
difference in the size of the globules of fat. Thus in the milk 
of Jersey and Guernsey cows they are larger than in that of 
other breeds, separate readily from the liquid, and give the 
greatest percentage of cream. 



Variations in Milk. 



Owing to changes in food, and other causes, the quantity of 
milk yielded will vary from time to time, and otherwise lack 
uniformity. Not long ago this very quality of uniformity 
was sought for by many, especially for children and invalids, 
in milk drawn, day by day, from the same cow. Experience 
however, has proved, that by judiciously mixing the product of 
a healthy herd, far greater uniformity is obtained. 

The variations in milk which come from adulteration are 
only too well known to buyers of cheap milk. 

This may be fraught with more serious results than would 
at first appear, for men so unscrupulous as to be guilty of the 
act would not be careful in the selection of the water used, and 
would, therefore, be likely to introduce into the milk, germs 
of disease, to the peril of the health of the consumer. 

Another form of fraud is the use of preservatives. As every- 
one knows, milk, if exposed to the atmosphere, sours, thickens, 
and becomes of no further value as milk. This change takes 
place more quickly in warm weather than in cold. In fact, if 
kept at a sufficiently low temperature, the change may be al- 
most indefinitely postponed, and the milk remain perfectly 
sweet and wholesome. 

The use of certain chemical compounds, known as "preser- 
vatives" to prevent the souring of milk is recommended by 
some, especially during hot weather. To this the Alex. Camp- 
bell Milk Company is emphatically opposed, believing one and 
all to be pernicious. 

Regarding them, R. A. Pearson, B. S., says: "The most 
common substances contain salicylic acid, boric acid, borax, or 
formaldehyde. When taken regularly in small doses in milk 
they may have an injurious effect on the system." 

The United States Dispensatory says : "Salicylic acid has 
been used for the preservation of various articles of food, but 
the employment of it should be interdicted. It will easily be 
seen that in the same way in which preservatives prevent the 
natural changes of milk they may prevent its digestion in the 
stomach, the process of digestion being similar in some re- 
spects to the fermentations." 



The "one 
row's" milk 
fallacy. 



Adulteration 



"Preservatives 



Souring of Milk. 



In several instances the use of preservatives has been fol- 
lowed by epidemics of sickness, produced by poisoning - . 

It may be accepted as an axiom, which will appeal to the 
common sense of every man, woman and child who knows 
anything about milk, that if it does not sour in the customary 
way after the usual time it is sufficient proof that it is not in its 
normal condition. Of such milk beware ! 



Sometimes 
fatal. 



If Milk does 
not sour. 



SOURING OF MILK 



The souring and curdling of milk is caused by fermentation. 
This fermentation is due to the action of bacteria. From 
soured, (fermented) milk and cream, butter and cheese are pro- 
duced. , 

All bacteria are not injurious, harmful or dangerous. To 
some we owe thanks ; as, for instance, the delicious flavor which 
is possessed by the best butter made during the month of June, 
recognized and appreciated as a luxury the world over, is due 
to certain species of bacteria present in cream at that season 
of the year, and at no other time. 

Prof. W. H. Conn, a recognized authority, says: "Bac- 
teria proper, which have most to do with milk and cream, are 
found in immense numbers everywhere, and play an important 
part in nature. They are to be classed with plants rather than 
animals." 

With the highest powers of the microscope they appear as 
scarcely more than simple dots and lines. While it is true 
that the general purity of the milk can be ascertained by the 
number of bacteria it contains, this is only true to a limited 
extent, and not infrequently the presence of large numbers of 
bacteria is possible even in very good quality of milk. The 
favorable influence of warmth on the growth of bacteria makes 
more evident the value of keeping milk as cool as possible 
from the start. 



Fermentation 
of milk. 



Bacteria. 



J 3 



Raising the Standard. 



Household 
precautions. 



Thunder 
showers and 

milk. 



Milk 

submerged 

in water. 



The normal souring of milk is spoken of as "lactic fer- 
mentation." 

Much of the too rapid souring of milk is unquestionably 
due to the want of adequate precautions against it in the house- 
hold. The quickness with which atmospheric conditions fa- 
vorable to the growth of bacteria in milk operate should be 
better understood. 

When that happy time arrives servants will be admonished 
not to leave the milk jar standing around in warm kitchens 
when not in actual use, and even when in use it will be there 
only just so long as is absolutely necessary. As to the re- 
frigerator, the door will never stand ajar, nor the lid remain 
open. 

If it were true that thunder showers caused milk to sour 
the dairyman's business would be a very precarious one in cer- 
tain sections of the country where storms are frequent. But 
he does not take any extra precautions when he sees "thunder- 
heads" in the sky. He knows that the atmospheric conditions 
which cause the storm would sour his milk if he gave them 
the opportunity, but if his bottled milk is buried in ice as usual 
he is unconcerned, for neither thunder nor lightning can 
harm it. 

The trouble is that the household accommodations for 
keeping milk from being affected by the atmosphere are fre- 
quently far from perfect. It follows that, in the muggy, close 
weather which precedes a storm, milk, which if better pro- 
tected would remain sweet for much longer, sours at once. 

Milk submerged in cool water is not affected by thunder 
storms ; that is to say, by the sultry conditions which usually 
precede them. 



THE GOOD OLD TI 



yVlES . 



There is much nonsense talked about "The Good Old 
Times." Undoubtedly there was good in the times of old, but 



M 



Old-time 

methods. 



The Good Old Times. 

they were dirty old times, and careless old times, and if, after 
having enjoyed the sanitary conditions in vogue to-day, we 
were forced to live as did our ancestors, we should have some- 
thing to say with regard to their so-called "goodness." 

The middle-aged American citizen of to-day, intimate with 
city affairs, need not go back so far as his boyhood to re- 
member the time when the method of delivering milk was very 
different to what it is to-day. Once again he will hear the 
rattle of the cans in the milk wagon, and the cry of the milk- 
man. He has no doubt carried out the family pitcher to receive 
the required measurement, and will recall the sour smell of the 
wagon on warm days, and see in memory the little cloud of 
flies which followed it and buzzed round the drippings of milk 
which ran down the sides of the cans, or collected in small 
puddles on the floor. And if a summer storm came up at the 
time, and whirled the dust round and about milk-wagon, milk- 
can and milk-pitcher, there was no help for it— the milk could 
not be thrown away, and the philosophical phrase of the day 
had it that "a man must eat his peck of dirt," so that the dust 
was swallowed with stoicism, as a matter of course. 

But, while the delivery of milk was crude enough, some- 
thing much worse lay back of it. 

Epidemics of sickness were looked upon as "judgments" "judgments, 
or the "dispensation of Providence," and no effort was made 
to trace the trouble to its material source. But science, having 
found out one or two things, acquired the habit of peeping 
and probing into anything and everything, until nothing re- 
mained the exclusive property of ignorance or was really safe 
from intrusion, and the discoveries, in many cases, fitted one 
into the other, and most heretical, alarming and altogether be- 
wildering conclusions were drawn, which, after the indignation 
aroused at first had subsided, quite frequently were found to 
be incontrovertibly true. 

When too many people at one time and in one place were "Somebody: 
down with fever, or diphtheria, or some equally distressing 
disease, for affairs to be considered absolutely normal, a few 
men with the sense of smell and some ideas in their heads fol- 



nose. 




i6 



Exposure of the Milk Trade. 



lowed their noses, and wherever they did this they were certain 
to end up by finding a stagnant pool, an open sewer, a collec- 
tion of decaying matter, or something hideous and offensive, 
and, on removing these found that the epidemic dwindled away 
more rapidly than before the whole array of their drugs and 
nostrums. 

And somebody's nose led him to where cattle, which fur- 
nished the people with their daily supply of milk, were penned 
in like pigs, the low shed reeking with pestilential stench, the 
floors too filthy for even an animal to tread, and among the 
poor beasts were many so diseased that the details nauseate in 
the reading. 

Out came the trusty microscopes, and what they disclosed 
startled the thinkers. 

A "scientific find" had been made, richer far than any gold 
mine, for the benefit of humanity, and to the discoverers came 
home with redoubled force the truism that "Cleanliness is 
next to Godliness," and the conviction that to ignore the warn- 
ings of the senses is to court death. 

As the news spread scientific men were found in all parts 
of the world who made personal investigations in their dif- 
ferent localities. While reports varied, a shocking state of 
affairs was revealed, and it became apparent that there was 
need of universal reform if in milk, by nature the best of foods, 
health was to be found and not disease. 

There are probably many at the present day who remember 
the exposures made by Frank Leslie. 

On May 8, 1856, he announced in the "Illustrated" paper 
bearing his name that a "Startling Exposure of the Milk Trade 
of New York and Brooklyn" would be made, adding, edi- 
torially : 



Cleanliness 
next to 
Godliness. 



Scientific men 

everywhere 

interested. 



Distillery 
Milk. 



"For the midnight assassin we have the rope and the gallows, for the 
robber the penitentiary, but for those who murder our children by 
thousands we have neither reprobation nor punishment." 

This was brought about by the fact that during the previous 
year, on the petition of John T. Hildreth and others, a com- 



*7 



Raising the Standard. 



Investigating. 



Reform not 
effected. 



mittee of eleven had been appointed to report upon the subject 
of cow stables, and the reports, having been published in 
pamphlet form, although giving damning evidence, had not 
resulted in the abolition of the evils. 

True to his word, Frank Leslie devoted a large portion of 
his paper to the exposure for about three months. The illus- 
trations were revolting, and the letter-press detailed incredibly 
shocking disclosures. Intense excitement was caused through- 
out the country, and in Brooklyn public indignation rose to 
fever heat. 

An investigation was ordered, but, according to Frank- 
Leslie, the ends of justice were defeated by political jobbery, 
for he says, regarding the "Analysis of the milk which failed 
to show the reputed impurities," that "it was drawn without 
a doubt from healthy cows but recently placed in the swill 
stables through the terror of our exposure. Thus, the great 
test is no test at all." 

That Frank Leslie's efforts to bring about a reform were 
appreciated was proved by the presentation made to him at the 
Metropolitan Hotel, Tuesday evening, February 8, 1859, of a 
handsome watch and chain, "In behalf of the Mothers 
and Children of New York, as a grateful testimonial of his 
manly and fearless exposure of the Swill Milk Traffic." 

That no real or sweeping reform was effected is certain, 
for in his speech in making the presentation the "venerable 
and venerated" Dr. Francis said : "The token which you now 
possess, the offspring of a noble impulse is, indeed, an inade- 
quate memorial of our gratitude and of your services, but we 
trust it will serve to remind you that hoivever apparantly un- 
successful your efforts may have been, a real and vast good 
has resulted, and that although not killed, the hydra is 
baffled." 

The people in the city were aroused as never before, and 
the intelligent dealers realized that something had to be done at 
once. Even with them the facilities for conducting business 
were of the crudest character. Indeed, it was not until the in- 
troduction of the glass jar (originated by Alexander Campbell) 



The Bottling System. 



and the estab- 
lishment of bot- 
tling creameries 
that any radical 
changes took 
place. 

The bottling 
system had been 
in force for sev- 
eral years when, 
on December 2 2, 
1880, a memor- 
able meeting 
was held at the 
Cosmopolitan 
Hotel, Chamb- 
ers Street, New 
York, for con- 
sidering the 
question of 
forming a com- 
pany for furn- 
ishing the city 
with a pure milk 
supply. 

A number of 

influential men 

known to be 

deeply interested 

in the subject were present, and the well-known physician of 

New York, Dr. Cornelius R. Agnew, acted as chairman. 

The following extract from the "Plan of Organization," 
passed at the second meeting, held at the same place on Jan- 
uary 19, 1881, and presented by Mr. Alex. Campbell, shows 
the broad lines upon which the movement was conceived : 

" The ti?ne is ripe for such a movement as we propose, that 
is, to offer the citizens of New York and Brooklyn the oppor- 
tunity of obtaining milk and cream not only strictly and absolutely 




MILK BOTTLE AND "TRADE MARK SEAL" OF I III 

ALEX. CAMPBELL MILK COMPANY. 

"A GUARANTEE OF EXCELLENCE." 



Beginning of 
the movement. 



"Plan of 
Organization. 



T 9 



Raising the Standard. 

pure, but drawn from healthy and properly fed cows, kept in clean 
stables and in pastures free from objectionable vegetation, and having 
only pure water to drink. The milk being so handled from first to 
last as to be absolutely free from contamination of every kind, and 
being sealed up in glass in the country under circumstances of the 
greatest cleanliness, not to be opened until it is in the possession 
of the consumer." 

The meeting was brought to a close by Mr. Henry E. Pel- 
lew moving that it be accepted, and that a committee be 
formed to carry out at once the recommendations therein ex- 
pressed. 
The New and Thus the reform enterprise, under the title of '"The New 

Greater . 

Reform begun. York Dairy Company, Limited (afterwards changed to that of 
the "Alex. Campbell Milk Company") was established. The 
directors were Henry E. Pellew, Cornelius R. Agnew, M.D., 
John P. Haynes (president of the New York Society for the 
Prevention of Cruelty to Animals), J. W. Drexel, Timothy F. 
Allen, M. D., and Mason C. Weld. 

Mr. Alexander Campbell was placed in management. For 
Milk." many years he had given his entire time to a study of the ques- 
tion, and realized the necessity of a thorough change being 
made both in the production and delivery of the article. His 
system of bottling milk, which was adopted by the company, 
had at first been declared "impracticable." He was laughed at 
by the "trade," and the idea ridiculed. A hundred objections 
were raised against it, including that of cost, which alone was. 
nsidered prohibitive. Men in the business warned him that 
to persist in the attempt to popularize the delivery of milk in 
bottles, would mean ruin. His reply was: "Gentlemen, the 
bottle has come to stay, and it will not be long before you will 
be obliged to adopt it, and the sooner you do so the better for 
your interests." 

Those who were loudest in opposition to the system were 
among the first to appropriate it. To-day, milk for family use- 
is universally supplied in bottles, and milk sold from the can,. 



Introduction 
of "Bottled 



Advantages of Bottling Milk. 

is regarded by intelligent men with the suspicion it deserves, 
and by physicians with dread. 

Of course, in the bottling of milk the objection of the cost 
remains, and the loss to the dairyman by breakage, theft and 
the non-return of bottles is very great, but the gain to the con- 
sumer is incalculable. 

Full measure is assured, and the cream belonging to the Benefits of 

1 • • • -r-> 1 i 1 bottling 

milk is delivered in strict proportion. By the old system, when milk 
"loose" milk was dipped out of the can by measure, he who 
was served first received more than his due share of cream, 
and he who came last less than his share. 

If the cap of the bottle is closed the milk cannot contract 
poisonous germs from the atmosphere or the flavor of highly 
seasoned delicacies with which it has been on close terms of 
intimacy in the refrigerator — the persistent breath of the too 
fragrant onion, and that of fish which have taken up their 
abode on dry land, or the other wandering, etherealized es- 
sences of food, which may be admirable if "taken alone," but 
are undesirable in connection with milk. 

Flies have to commit suicide elsewhere. 

If milk is bottled, household utensils, such as pitchers, do 
not have to be temporarily incapacitated for active service, and 
the tendency of a pitcher, set in an ice-box, to flop over and 
flood things with its contents is well known and goes to prove 
"the perversity of inanimate objects." 

If it is desired to remove the cream from milk the bottle 
system saves time, as, when delivered, much will be found to 
have risen to the top. There is the reverse side to this advan- 
tage, which includes the small boy or somebody else with a 
weakness for cream, and a spoon. It is strange, but true, that 
the milkman sometimes gets a scolding he does not deserve, 
and his "lot is not a happy one." 

Then, also, with no reflection on the careful housewife who a bold, 
"does her own work" (Heaven bless her!) or that rara avis, 
the paragon of a servant who is "worth her weight in gold," 
not all pitchers are absolutely clean — the kind, at least, that 
"you can't get your hand into" — and a reception of that sort 



bad 
libel. 



The First Bottling Creamery. 



sours the disposition of the very best of milk ; whereas, treated 
by the present system, the glass milk jar is not only cleaned 
and scalded, but sterilized, so that its contents are protected 
from contamination at all points. 

The Alex. Campbell Milk Company erected the first cream- 
ery in the United States for bottling milk. Now that the 
method has become general, similar buildings are to be found 
in all parts of the country. 

At the time of the retirement of the Rev. Dr. Lyman Ab- 
bott from the pastorate of the Plymouth Church, the Alex. 
Campbell Milk Company, which had served his family with 
dairy produce for eight years, received a characteristically 
graceful letter, in which he said: "Mrs. Abbott desires me to 
add an expression for herself and all our household of your ser- 
vice to us, which has been eminently satisfactory — so much so 
that we are inclined to think that the place to get good cream 
is the city rather than the country." 

Before science came to the aid of the dairyman, in the 
transportation of milk to a distance, one of the bright visions 
of hope held forth to the convalescent when setting out to 
seek for new life in the country was the charm, which would 
work wonders, of being able to get "milk fresh from the cow." 
Nowadays one is apt to experience disappointment on tasting 
that same milk "fresh from the cow," and to develop a distinct 
preference for that which is "fresh from the glass jar." 

The explanation is very simple, but the point is important. 

When milk is freshly drawn from the cow it possesses two 
characteristics which it were better without. The one is ani- 
mal warmth ; the other, an animal odor, and therefore flavor, 
for the senses of taste and smell are so closely allied as to be 
almost one. Warmth is favorable to the growth and increase 
of bacteria, and no time is so critical in the life of milk as im- 
mediately after it has been drawn from the cow and before it 
cools. Common sense would, therefore, dictate the wisdom 
of shortening the cooling period as much as possible by ar- 
tificial means. 



First bottling 
Creamery in 
the U. S. 



"City 

rather than 
the country. 



Milk,— 
fresh from 
the bottle. 



Taste and 
smell allied. 



Raising the Standard. 



C P^E A M E R Y METHODS. 



Alex. Campbell 

Milk Co.'s 

Creameries. 



At the various creameries of the Alex. Campbell Milk 
Company, which are large buildings erected on the lines of 
railroads and adapted to all the requirements for bottling and 
shipping milk, the methods and rules for insuring its absolute 
purity are admirable, simple, and rigidly enforced. 

As soon as the milk has been drawn it is carefully strained 
by the latest and most effectual method. It is then aerated. 




VIEW OF MILK .-KKATOR IN OPERATION. 



2 4 



Creamery Methods. 




ERIK. LAGERQUIST S MILK STRAINER. 

INTRODUCED AND ISED BY THE 

ALEX. CAMI'BELL MILK CO. 



There is some misconception as 
to what is precisely meant by the 
"aeration" of milk ; some people 
supposing that it is subjected to 
an artificial treatment and that, 
like carbonated water, it is 
charged with gas. 

Aerating milk is literally "air- 
ing" it, just as one airs linen to 
remove odor, or to use another fa- 
miliar household illustration, as 
canned goods are exposed to the 
air some little time before using, 
by which means the odor and 
flavor of the metal is eliminated. 

The milk, still warm, is poured into the hopper of the 
aerating apparatus, from which it escapes in small streams and 
trickles in thin sheets over a series of coiled pipes, through 
which runs a stream of ice water. 

This has the effect of rapidly reducing the temperature of 
the liquid, and at the same time the animal gases are liberated 
and pass off into the atmosphere. How great an improvement 
is effected bv this simple process can only be appreciated by 
one avIio has inhaled these gases, which are natural to all 
freshly drawn milk. 

The richness of the milk is then determined by the Babcock 
test, generally conceded to be the most accurate. 

The simplest test for domestic use is the lactometer, more 
or less familiar to most persons. 

It only gives accurate results when the thermometer stands 
at 60 degrees F. The Quevenne lactometer has a thermometer 
enclosed in it and gives both the specific gravity and tem- 
perature of the milk. 

Having been strained, cooled and "aired," the milk is in 
perfect condition. 

The thorough cleanliness of the glass jars used by this com- 
pany is frequently remarked by customers, and undoubtedly 



What 

"aeration" of 
milk means. 



Testing the 
milk. 



Bottling the 
milk. 



2 5 



Raising the Standard. 



r^\ 



Sealing. 



Creamery R. R. 
platforms. 



Night 
workers. 



does much in keeping the milk in an abso- 
lutely pure and wholesome condition. 

When the bottles have been filled the paper 
seals are placed over the wire which holds 
the cap in place, and they are at once set in 
compartment boxes, to prevent breakage, 
and are completely surrounded and covered 
with ice. 

The creameries, being connected with 
the railroads by loop lines, and having 
their own platforms, the work of loading 
the refrigerator cars with these ice- 
smothered boxes of milk is easily performed, 
and the objection of unnecessary disturb- 
ance avoided. 

The refrigerator cars maintain an even 
temperature, and are among the wonders of 
modern transportation. 

It may be mentioned that the compart- 
ment box, with its cleverly designed "interior 
handle," originated with this company. 

The times of shipment are so regulated 
that the day's milking can be delivered in 
the city early the next morning. This 
requires that scores of men shall turn 
night into day. A strange inversion of 
the ordinary, when two o'clock in the 
morning represents high noon, and when 
habit causes a man to turn in bed 
because it is growing "too dark" for him 
to be able to sleep. 

The huge three-horse trucks of the 
Alex. Campbell Milk Company, each 
weighing, when loaded, eight tons, are 
familiar to the night watchers at the Jersey 
City and Hoboken ferries, but are seldom seen 
by the general public. Yet they are well 



LACTOMKTER. 



26 



Delivery of Milk. 

worth seeing, and give a slight idea of the immensity of the 
daily work involved in provisioning a great city. 

Arrived at the company's distributing station, the boxes 
of milk jars, still smothered in ice, are transferred to the de- 
livery wagons, which at once scatter to the four quarters of 
the Borough, to supply the still sleeping customers with milk 
for breakfast. 




THE RETAIL MILK DELIVERY WAGON OF THE ALEX. CAMPBELL MILK CO 
IN FRONT OF THE DAIRY LUNCH ROOMS, 4-6 BOND STREET. 



These delivery wagons, which are universally admired, 
were introduced by this company and finally adopted by all 
milk concerns. 

The old-time wagon was an awkward affair, no doubt re- 
membered by many. It was without hood or cover. The 
driver sat on a seat at the back. In front of him were two large 
milk cans, out of which he ladled the milk. The measure was 
at one end of a long, straight handle, which was curved at the 



The new and 
the old 
milk wagon. 



2 7 



Raising the Standard. 




. 



I.l\l ' 



L_ Ivii 




THE SPECIAL DELIVERY WAGON OF THE ALEX. CAMPKE1 L MILK CO. 
IN FRONT OF THE DAIRY LUNCH ROOMS, 4-6 ROND STREET. 

other, so that it might hang- on the edge of the can when not 
in use. The reins ran over the top of the cans and an iron 
support in front. As the cans were unsheltered, the milk dur- 
ing a storm literally became "adulterated, by heaven !" 



Benefits of 
Pasteurized 

Milk. 



PASTEURIZED 



JA 



ILK 



Pasteurized milk (M. Pasteur's method), first introduced 
into New York by this company, is prepared at the creameries 
fresh daily. The demand for it is steadily on the increase. It 
is particularly recommended for the use of very young chil- 
dren and invalids, as it has the advantage of being somewhat 
less constipating than crude milk, is freed from bacteria (sup- 
posing any to have been present), and has a deliciously "clean" 
flavor, with no suggestion of "boiling," so objectionable to 



28 




milk "no 
longer milk. 



Pasteurized Milk. 

many. It can frequently be assimilated when the stomach will 
retain no other form of food, and has undoubtedly been the 
means of saving the lives of thousands. 

Its preparation is no mystery, and it can be done by any 
careful housewife, although not with the uniformity and cer- 
tainty obtainable with specially constructed apparatus. More- 
over, the advantage the creamery has over the home is, that 
the milk can be treated immediately after being drawn, and, as 
rapid cooling is essential to thorough success, it can be ac- 
complished with greater celerity where there are ample facili- 
ties for the purpose. 

Too frequently when pasteurization is attempted at home sterilized 
the temperature is not evenly maintained, and the milk be- 
comes sterilized. Sterilized milk is generally considered far 
less digestible, and, in fact, has undergone such chemical 
changes as to be declared by some scientists to be "no longer 
milk." Sterilized milk will keep almost indefinitely under fa- 
vorable conditions, but it has the boiled flavor, is more difficult 
of digestion, and is less nutritious than crude milk ; whereas 
Pasteurized milk retains the full nutritive qualities and is a 
most valuable dietetic. 

A recent writer says respecting the "scalding" or "steriliza- a pure 
tion" of milk: "Now these are unfortunatelv only measures IV , Illk supply 

J J the 

for assuring persons against safeguard, 

disease, measures which have 
to be paid for by a corres- 
ponding loss to the health- £ 
giving things of this life. 

"Such caution is only a 
negative caution. It is, in 
fact, as though we should 
refuse to sail in ships for 
fear of being drowned. The 
real art of living is scientifi- 
cally to increase our advan- 
tages while minimizing our 
risks, and the real art of 



A PATRON OF P ASTEURI/ED MILK. 



29 



Raising the Standard. 



Famous 
'Cream ." 



Separator 
Cream. 



eating — by eating we mean nourishing, building up and sus- 
taining the system — can never be acquired by shirking the 
risks of milk drinking, but by setting to work to reduce those 
risks by every means in our power, for milk in its fresh state 
beats all that can be done by chemist and doctor for the 
young and invalided of our race. It is composed of a multi- 
tude of cells, some of which are living, and these continue to 
retain their vitality for a considerable time after the milk is 
drawn. For this reason, when freshly ingested, these living 
cells become readily absorbed without much process of diges- 
tion and, entering the blood stream, are utilized in building 
up the tissues ; hence comes it that by boiling milk we waste 
its most valuable features. The chemical result of boiling is to 
kill the living cells and coagulate all the albumenoid con- 
stituents, thus making milk more difficult of digestion." 

The glass jars in which the Pasteurized milk is supplied are 
so constructed that no metal cap or fixture is used. The mouth 
of the bottle is closed with a pure wood-pulp disc, which fits 
tightly in a groove on the inside of the neck, and is used once 
only. 

Space will not permit a detailed description of many other 
creamery methods, but mention should be made of that for 

producing "Cream," for which this 
firm is justly noted. 

The old-fashioned plan of allow- 
ing milk to stand in flat pans for 
the cream to rise to the surface, 
then to be skimmed by hand, has 
long since been discarded. The 
objections to that practice were 
many, including the prolonged ex- 
posure to the air, souring, the 
amount of milk removed along 
with the cream, etc. 

The DeLaval Separator is used, 
which is a machine that by centri- 
fugal force rapidly effects a com- 




DE LAVAL SEPARATOR 

USED BY THE 

ALEX. CAMPPELL MILK COMPANY. 



3° 



Durino the Blizzard. 

plete separation of milk and cream while yet the former is 
perfectly fresh. The result is seen in the cream supplied by 
this company, which for richness, sweetness and delicacy of 
flavor is unsurpassed. 

Butter making is also conducted at the creameries, every Butter, 
process being performed by the latest and best machinery, So 
that there is literally no handling of the product from first to 
last. The "A. C." brand is famous throughout Brooklyn for 
its superior qualities and uniformity. It is supplied both 
"Fresh" and "Salted." Since travel to Europe has developed 
to such surprising proportions, the demand for "Fresh," 
"Sweet," or "Unsalted" butter has increased. The taste for 
this delicacy is frequently acquired abroad, where it is highly 
esteemed, and thus its growing popularity is natural. 

The Creameries of the Alex. Campbell Milk Company are 
situated at Oxford and Blooming Grove, Orange County, 
New York ; Gulf Summit, Broome County, New York ; Great 
Bend, New York, and Hobart, Delaware County, New York. 

As at the Creameries, so, from the sanitary regulation of 
the farms, stables, utensils, health, feed and watering of cattle, 
to the final delivery of the milk to customers, the methods of 
the Alex. Campbell Milk Company are strict, efficient and con- 
ducive to the absolute purity of the milk, and the comfort and 
convenience of its customers. 

In delivery the company is notably prompt and obliging, a blizzard 
During the blizzard of last winter it was the only milk concern victory. 
in Brooklyn successful in supplying all of its customers. Let- 
ters of congratulation upon what may well be termed an unpre- 
cedented achievement were received from scores of gratified 
customers, of which the following may be taken as representa- 
tive of the tenor of the whole : 

Brooklyn Life Publishing Co., 

Brooklyn, N. Y., February 23. iSqq. 
Mr. Alex. Campbell, 

Dear Sir : — I want to congratulate you upon the fine service you gave me at 83d 
Street and 12th Avenue, Dyker Heights, during the recent severe storm. Despite 
the tremendous dritts, which rendered the roads almost impassable, your man did 
not fail for one day in delivering milk to my family. Please regard this as an un - 
solicited and grateful testimony from one who has three small children in his 
family, and believe me to be, Yours very truly, 

Pred'K M. Munroe, Editor. 



3 1 



Raising the Standard. 



A word of 
warning. 



Sickness 

prevented by 

pure milk. 



Unnatural 
death. 



Enough has been said in the foregoing pages to indicate 
the important part played by the Alex. Campbell Milk Com- 
pany in the work of Milk Reform, but lest the reader should 
be led to believe that because it has solved the problem of a 
pure milk supply for the city that therefore the reform is uni- 
versal and that milk may be bought indiscriminately with 
safety, a serious word of warning is necessary. 

E. O. Shakespeare, M. D., Port Physician, Philadelphia, in 
his report to the Board of Health, says : "There are few rep- 
utable physicians, if, indeed, there are any, who will deny that 
milk of poor or unwholesome quality is originally and directly 
responsible for thousands of deaths annually in this city — not 
to speak of illness of this origin which is not fatal. To this 
category certainly belong most deaths from cholera infantum, 
inanition, infantile tuberculosis in its many forms ; many of 
the deaths from acute diarrheoa, from typhoid fever ; some of 
the deaths from diphtheria and from scarlet fever. All of these 
diseases, when they oiiginate in faulty milk, are unquestionably 
preventable by the consumption of milk, wJwlesome, nutritrious 
and pure. 

"Ten years ago the editor of the British Medical Journal 
showed that, up to the date of writing, 71 epidemics in England 
had been tra'ced to milk ; 50 were of enteric (typhoid) fever, 15 
of scarlet fever, and 6 of diphtheria." 

It has been conclusively proved that if proper care is ex- 
ercised milk need never be impure ; it has also been shown 
that this care is not always taken. Of course it is difficult to 
believe in a danger that cannot be seen, and to all appearance 
there is no difference between pure and contaminated milk, but 
this very difficulty of detection should put every customer more 
keenly on his guard. 

In the course of a recently delivered lecture on "Unnatural 
Death," Dr. Alexander Hill, master of Downing College, Eng- 
land, and Vice-Chancellor of Cambridge University, said that 
it was not the dangers of railway traveling nor the few murders 
that occurred which brought down the average longevity of 
human life from 100 years to 50. They must seek for more 



3 2 



Unnatural Death. 

subtle murderers than that. Every year 900,000 babies were 
born in England and Wales. If they took 1,000,000 and saw 
what was likely to be the end of them they would find that 30,- 
000 died a violent death by accident, about the same number 
would succumb to the mysterious diseases which they knew 
now to be absolutely preventable, because due to germs (tuber- 
culosis in its many forms), about 120,000 would die from ab- 
solutely preventable causes, such as smallpox, measles and 
scarlet fever; only 45,000 would be allowed to live out their 
natural lives, and only one in twenty might expect to die be- 
cause the machine was worn out. 

One-quarter of all the diseases which destroyed life were Preventable. 
absolutely preventable. If the practice of hygiene were only 
on a level with its theory the average longevity would be raised 
at once from fifty to sixty-five. The greater number of dis- 
eases over which the individual had control were due to mis- 
takes in eating and drinking. He divided diseases into three 
classes, and said they would never succeed in preventing them 
until they had the co-operation of the public. Every citizen 
should have the same exact knowledge of the causes and prop- 
erties of preventable diseases that the medical officer himself 
had. The infectious nature of consumption was hardly realized 
twenty years ago. About one-third of the cows in the country 
were tuberculous and half the milk distributed the bacillus of 
tuberculosis. The only natural form of death was the gentle 
falling asleep when the body was tired. 

The lesson taught by the foregoing pages is that pure milk 
is the best of food. — satisfying, life-giving and wholesome ; that 
no one food is more bountifully supplied by Nature, and cer- 
tainly no other form of food possesses as remarkable nutritive 
qualities ; but that, as through the lack of sufficient care in 
its production and distribution, especially in cities, much that 
is impure is sold, safety is to be secured only by purchasing 
from those concerns, or dairymen, who are known to exercise 
unceasing care from first to last. 

Some idea has been given of the effective work done by The assurance 
the Alex. Campbell Milk Company during the past thirty- °p lire " S °J'\v * 

33 



Raising the Standard. 

eight years in supplying the city with absolutely pure milk, 
Its efforts have been of benefit to the health of the community 
and have received the support of thousands, and the warm en- 
dorsement of our physicians. Its achievements in the past are 
sufficient warrant for the future. The familiar six-pointed 
star (trade-mark) is not only a "guarantee of excellence," but 
an assurance of absolute purity. 

If this publication has indicated the danger which is ever 
present in our midst, it has also pointed out the road to safety 
and perfect immunity from risk. 




APPENDIX. 



MOW TO ORDER. 

Order by Postal Card or Telephone. 
Telephone Number, 44 Main. 
Or, if in the neighborhood, leave your order 
At any of the following offices of the Company : 

Head Office, 802 Fulton Street 

Branch Office, (Retail) 861 Fulton Street 

Branch Office and Ice Cream Factory, 
63 Lafayette Avenue 

Branch Office, (Park Slope Division) 
104 Seventh Avenue 

Dairy Lunch Rooms, 4-6 Bond Street 

Branch Office vnd Dairy Lunch Room 
9 Clinton Street 

Or, if more convenient, hand your order to any of our drivers. 
Immediate attention will be given, and satisfaction, real and lasting. 



PRICES. 

"Absolutely Pure" Milk, (in glass quart jars,) 8 cents. 

"Absolutely Pure" Cream, (in glass half-pint jars,) 10c. 

Pasteurized Milk, (in glass, 24-ounce jars,) 10 cents. 

Celebrated A. C. Brand Creamery Butter, in half- 
pound prints. Price varies with season. 

Celebrated A. C. Brand Fresh (unsalted) Butter, in 
half-pound prints. Price vanes with season. 

Fresh Country Eggs, daily. Price varies. 

Pot Cheese (prepared with pure cream), half-pound, 
5 cents. 

Buttermilk in season. 



35 



Raising the Standard — Appendix. 
ICE CREAM. 



Purest and richest. Natural fruit flavoring only. 

The distinct advantages of our ice cream are its richness, 

smoothness of texture, and delicacy of flavor. 

It is "Absolutely Pure." 

FLAVORS, 

Vanilla Strawberry 

Chocolate Coffee 

Peach (in season) 
Per Quart, fifty cents. 

Pistachio Neapolitan 

Tutti Fkltti (to order) 
Per Quart, sixty cents. 



ICES. 

~W 

Orange Ice Pineapple Ice Raspberry Ice 

Per Quart, fifty cents. 

Charlotte Russe 
Per Dozen, sixty cents. 

Whipped Cream, (to order) 

Per Quart, fifty cents. 

36 



New Accommodations. 
NEW PARK SLOPE DIVISION 

140 SEVENTH AVENUE. 




PARK SLOPE DIVISION, ALEX. CAMPBELL MILK COMPANY, 
I40 SEVENTH AVENUE. 

This Division, recently opened, was a necessity. It is for 
the accommodation of our increasingly numerous customers 
in that section, who, by their extended patronage, have al- 
ready proved their appreciation of the additional facilities at 
their command. 

Orders to be served in the neighborhood should be sent 
to that office and will be at once attended to. Telephone 
communication with headquarters. 



37 



Raising the Standard — Appendix. 



LUNCH ROOyViS . 




COSEY CORNER IN OUR DAIRY LUNCH ROOMS, 
4-6 BOND STREET. 



Of the Dairy Lunch Rooms at 4-6 Bond street it is almost 
superfluous to speak. Their popularity with ladies when shop- 
ping is well known. 

Of the Lunch Room at 9 Clinton street we recently said : 



"Probably you are one of the many who do not want a 
heavy meal in the middle of the day, dislike the smell of 
cooking, eating in a turmoil to the crash of dishes,— perhaps 
you equally object to the humid atmosphere of a bakery, and 
would give anything for a really, really good cup of coffee, 
—coffee as they serve it in Paris, but without the vanilla,— 
if with cream, rich, fresh, genuine cream, so much the better. 
And the true Vienna roll, with butter such as finds its way 
only to the table of the connoisseur! One more wish, for 
wishing costs nothing, you would like, occasionally, a dain- 
tily cut sandwich, a plate of ham or tongue, some pie, "such 
as mother used to make," (if She was the wonderful cook that 



38 



Interesting Reading. 



most mothers are believed to be,) heaped high with whipped 
cream,— and a variety of tempting dainties from which to 
choose. And last, but not least, to have everything clean 
nicely served, and the prices moderate." 

"The place is quiet, unpretending, but just what you 
want." 

"If you lunch with us you will do well to try our Ice 
Cream. Even if you know Philadelphia cream you will not 
be disappointed. If you would like to have it served at 
home, leave an order and it will be attended to." 



ADVERTISING,. 



Always alive and pushing, we believe in a certain amount 
of advertising". What we do in that line has attracted wide at- 
tention because of its originality, quality, and, what is still 
more important, its reliability. 

What we say we will do, we do, and we believe in saying it 
as well and attractively as possible. 

Of our various publications we have still on hand copies of 

No. i, Vol. IV. The Alderney. A paper devoted to "a higher 
standard of milk for the people " Contents : Early History 
of the Alex. Campbell Milk Company. Our Methods. Start- 
ling Facts. A Receipt to Cure a Sick Boy. Pasteurized Milk. 
Our Late Prize Contest, and the Book. Milk and Health. 
Infants' and Invalids' Food. Nervous Children. The Art of 
Leaving. Interesting Facts About Butter. A Talk to the 
Ladies. Success. Fac-simile of Farmers' Agreement. 
Poems, etc. 

Also our popular and useful brochure : 

Hints to Mothers. Subjects treated: The Baby's Dress. 
The Baby's Bath. Exercise. How to Feed the Baby. Feed- 
ing Bottles. Cleansing the Bottles. Nipples. How Much 
Food and How Often. General Rules of Feeding. How to 
Hold the Baby. Barley Water. Beef Tea for Infants Ster- 
ilization. Condensed Milk. Pasteurized Milk. Infant Food. 
Food for a Child, etc. 



The above will be sent free on application. 
39 



I 



Raising the Standard — appendix. 



IMPORTANT NOTICE. 



F 



or the protection of our patrons we particularly 
request that they see that every jar of milk bears 
the following 

TRADE MARK. 



A.C.M.CO 



n 




IT IS 

A GUARANTEE OF EXCELLENCE. 



We hereby give notice that we will vigorously prosecute 
any firm or individual in any way copying our registered 
trade mark with intention to deceive. 

Our most recent suit for its infringement was brought 
against Charles Stork. The case was tried before Judge 
G. Garretson, in the Supreme Court, June 7th, 1899. the 
judgment against the defendant being 

"Perpetual Injunction, with Costs." 



40 



